This Savory Meatloaf with Bacon is a cozy, flavorful weeknight hero that crisps bacon on top and keeps the loaf moist inside. I’ve made variations of bacon-topped meatloaf for years and love how the bacon fat bastes the meat, adding a smoky finish. If you like comfort food with a bit of technique, you’ll appreciate this version and how it pairs with simple sides like mashed potatoes and greens. I sometimes serve it alongside my favorite meatball recipe for a full comfort-food menu, such as spinach garlic meatballs with mozzarella.
Why Make This Recipe
- Deep, homey flavor from the bacon and Worcestershire sauce gives each slice a savory, slightly sweet finish.
- Balanced texture: breadcrumbs and eggs keep it tender while the bacon provides a crisp top.
- Convenient: makes excellent leftovers and keeps well in the fridge for easy weeknight meals.
- Crowd-pleaser for gatherings — it’s simple to scale up for a potluck or family dinner.
- Personal insight: I love this recipe because the bacon turns a classic meatloaf from “good” to “unforgettable” without adding much extra work.
Recipe Overview
- Prep time: 20 minutes active (30 minutes if you caramelize onions)
- Cook time: 55–65 minutes at 350°F (175°C)
- Total time: ~1 hour 15 minutes (including resting)
- Servings: 6–8 slices (serves 4–6)
- Difficulty: Easy to Medium
- Cooking method: oven-baked meatloaf with bacon seared or layered on top; finish to internal temperature of 160°F (71°C)
My Experience Making This Recipe
I tested this loaf several times, adjusting binder amounts and bacon placement to avoid a soggy top while keeping moisture inside. I found that briefly cooking the bacon and onions first concentrates flavor and helps the loaf hold shape. Using a thermometer eliminated guesswork and produced consistent results every time.
How to Make Savory Meatloaf with Bacon
Mix ground meats (about 2 lbs total — 1.5 lb ground beef + 0.5 lb ground pork), 1 cup fresh breadcrumbs soaked in 1/2 cup milk, two beaten eggs, 1 small finely chopped onion, 2 minced garlic cloves, 2 tbsp Worcestershire, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Shape into a loaf on a baking sheet or in a lightly oiled loaf pan, brush with a glaze made from 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar, then lay 6–8 bacon strips across the top. Bake at 350°F (175°C) until the center reaches 160°F (71°C), about 55–65 minutes, then let rest 10–15 minutes before slicing to allow juices to redistribute.
Expert Tips for Success
- Use a thermometer: bake to an internal temperature of 160°F (71°C) for safe, juicy meatloaf and avoid drying it out.
- Don’t overwork the meat: combine ingredients gently until just mixed to keep a tender crumb.
- Pre-cook aromatics: lightly sauté the onions and garlic in a tablespoon of bacon fat or oil to deepen flavor and reduce excess moisture.
- Choose the right bacon: go for a slightly thicker-cut, smoked bacon so it crisps without burning; partially cooking bacon for 3–4 minutes helps render fat.
- Pan choice matters: a rimmed baking sheet gives better heat circulation than a deep pan and produces a nicely browned crust; use a meat thermometer and optional foil to catch drips.
In my tests I also referenced flavor pairings similar to my favorite cozy mains like classic French onion soup without wine when planning side dishes for a comforting plate.
How to Serve Savory Meatloaf with Bacon
- Classic plate: slice and serve with creamy mashed potatoes, roasted carrots, and a simple green vegetable.
- Sauce ideas: spoon pan juices or a caramelized onion gravy over slices; see my similar approach in this meatloaf with caramelized onion gravy for inspiration.
- Presentation tip: garnish with chopped parsley and a drizzle of the glaze for shine and contrast.
- Occasion recommendation: great for family dinners, casual potlucks, or a comforting Sunday supper.
Storage and Reheating Guide
- Refrigerator: cool completely, then store in an airtight container for up to 3–4 days.
- Freezing: wrap individual slices or the whole cooled loaf tightly in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: reheat slices in a 325°F (160°C) oven for 10–15 minutes (covered loosely with foil to avoid over-browning) or microwave on medium power for 1–2 minutes until heated through. For best texture, reheat in a skillet over medium-low heat with a splash of beef broth to keep moist.
Recipe Variations
- Gluten-free: swap regular breadcrumbs for gluten-free breadcrumbs or almond flour (use 3/4 cup almond flour) and confirm Worcestershire sauce is gluten-free.
- Dairy-free: use unsweetened almond milk or omit milk and increase egg to 2–3 for binder.
- Turkey or chicken: substitute ground turkey or chicken (use an additional 1/4 cup olive oil or 2 tbsp melted butter mixed in) to prevent dryness.
- Herb & cheese upgrade: fold in 1/2 cup grated sharp cheddar and 2 tbsp chopped fresh parsley for a richer loaf and serve with a lighter glaze; for another comforting twist try pairing techniques used in savory French onion chicken bake for complementary flavors.
Nutritional Highlights
- Protein-rich: roughly 20–25 g protein per serving depending on meat mix, making it a satisfying main.
- Moderation on sodium and saturated fat: bacon and Worcestershire add sodium; trim bacon fat and use leaner meat if watching sodium or saturated fat.
- Allergens: contains eggs and (unless substituted) milk and wheat in breadcrumbs; adapt for allergies as noted above. Aim for one 4–6 oz serving per person.
Troubleshooting Common Issues
- Soggy top or bacon not crisping: pre-cook bacon 3–4 minutes and pat dry before placing on the loaf, or broil for 1–2 minutes at the end while watching closely.
- Dry meatloaf: avoid overbaking and don’t skip the soaked breadcrumbs and eggs; bake to 160°F (71°C) not higher.
- Loaf falls apart when slicing: let rest for 10–15 minutes after baking; this firms up proteins and redistributes juices for cleaner slices.
Frequently Asked Questions
Q: Can I make the meatloaf ahead and bake later?
A: Yes—assemble the loaf, wrap tightly, and refrigerate for up to 24 hours before baking. If chilled, add 5–10 minutes to the baking time and always check internal temperature to reach 160°F (71°C).
Q: Is it better to bake meatloaf in a pan or on a sheet?
A: A rimmed sheet pan promotes better browning and airflow under the loaf, while a loaf pan keeps a more uniform shape and collects juices for gravy. I prefer a sheet pan for crust and a loaf pan when I want a neater presentation.
Q: How do I keep the center from being undercooked while keeping the bacon crisp?
A: Partially cook bacon first and use a glaze that won’t burn; if bacon is crisp but the center isn’t done, tent foil over the top and continue baking until the center reaches 160°F (71°C).
Q: Can I use all ground beef?
A: Yes—using all beef works fine; choose an 80/20 or 85/15 blend for sufficient fat. If you prefer leaner meat, add 1–2 tbsp olive oil or a bit of grated onion to maintain moisture.
Conclusion
For another meatloaf take with different flavoring and technique inspiration, I also recommend checking out this Pioneer Woman meatloaf variation which pairs nicely with family-style sides and alternative glazing ideas.